Ingredients
Method
Drain syrup from pineapple into a large saucepan. Add sugar; stir over medium heat until sugar dissolves, then simmer without stirring until a dark golden caramel. Taking care as the mixture will splutter, add combined rum and orange juice. Stir until smooth and combined.
Finely chop the pineapple, add to the pan with orange rind, dried fruit, dates, ginger and vanilla. Cover pan partially with a lid and cook for 5 minutes to plump fruit. Remove pan from heat, stir in butter until melted then cool 10 minutes.
Meanwhile, preheat the oven to 150°C (130°C fan-forced). Grease a deep 22cm round cake pan; line base and side with 3 layers of baking paper, bringing paper 5cm above top of pan.
Whisk eggs into the butter mixture, one at a time until combined. Sift over remaining dry ingredients, then stir to combine. Pour all but ¼ cup batter into prepared cake pan, smooth surface, then bake for 2 hours.
TOPPING: Meanwhile, add butter and sugar to reserved cake batter in saucepan, stir over very low heat just until butter melts and mixture is combined. Remove pan from heat; stir in remaining ingredients; set aside until needed.
After 2 ½ hours, working quickly, return cake to the oven and bake for a further 30 minutes or until topping is golden and a skewer inserted into the centre comes out clean. (You may need to cover with foil to prevent over browning in the last 10 minutes).
Leave the cake to cool completely in pan overnight before using paper to lift out. Transfer to an airtight container and store in the fridge for up to 1 month.
What is pepperberry?
Native pepperberry, also known as mountain pepper, is available from spice shops.
